Okawaya

A popular Japanese sake brewed by a brewery in Miyagi Prefecture. Tokubetsu Junmai (Special Pure Rice) sake is characterized by its rice umami and mild aroma, with a clean finish. It pairs excellently with food.

Japanese sake made from newly harvested rice of the year. It is characterized by its fresh and youthful aroma and the crisp taste unique to new sake. Please enjoy the seasonal flavor of the season.

A dish popular in the Tohoku region, made by coarsely grating daikon radish. It is characterized by its unique texture and spiciness, making it a perfect refreshing palate cleanser. It can also be enjoyed as a side dish for dressed dishes or grilled items.

This is likely a proper noun referring to a specific ingredient or cooking method. As details are unknown, please consider it as a dish name.

"Tamagawa" is a brand of Japanese sake, and "Omachi" is a type of sake rice. Japanese sake brewed with Omachi rice is characterized by its full-bodied and deep umami. You can enjoy its rich flavor and aroma.

This is likely a proper noun referring to a specific ingredient or cooking method. As details are unknown, please consider it as a dish name.

A dish made by slowly roasting duck meat to lock in its flavor. You can enjoy its moist texture and the rich flavor characteristic of duck. It is popular sliced thinly as both an appetizer with sake and as a meal dish.

This is a brand of leek from Shimonita, Gunma Prefecture, known for its strong sweetness and melting texture when heated. It is recommended to enjoy it simply with salt or tempura dipping sauce.

A dish where high-class abalone is simmered in a sweet and savory sauce with sansho pepper. The chewy texture of the abalone and the refreshing aroma of the sansho pepper are exquisitely balanced, creating an elegant taste. It is perfect as a snack with sake.

A dish where monkfish liver, also known as "foie gras of the sea," is served with ponzu sauce and condiments. It is characterized by its rich and creamy taste, and can be enjoyed refreshingly by pairing it with grated daikon radish. It is popular as a winter delicacy.

A simple and gentle snack or treat made by simmering broad beans in brown sugar. You can enjoy the richness of brown sugar and the fluffy texture of broad beans. It pairs well with Japanese tea and shochu.

A vinegared dish of grilled eel and cucumber. The richness of the eel and the acidity of the vinegar are exquisitely balanced, creating a refreshing yet rich flavor. It is especially popular in summer.

A dish where grilled eel is rolled inside a rolled omelet. It is characterized by the combination of sweet omelet and fragrant eel, and is loved by people of all ages. It is served sliced with chopsticks.

A dish made by tossing fresh scallops with yuzu pepper, characterized by its refreshing yuzu aroma and spicy chili flavor. The sweetness of the scallops and the flavor of the yuzu pepper enhance each other. It is perfect as a snack with sake.

A traditional dish, popular in Edomae sushi, made by pickling kohada (gizzard shad) in vinegar. It has a unique acidity and umami, and you can enjoy its distinct fish flavor. It also pairs well with Japanese sake.

Tempura made from the brand leek from Shimonita, Gunma Prefecture. It is characterized by its strong sweetness and melting texture when heated. It is recommended to enjoy it simply with salt or tempura dipping sauce.

Smoked duck, a fragrant appetizer. It is characterized by its moist texture, concentrated duck umami, and smoky aroma. It can be enjoyed thinly sliced with wine or Japanese sake.

A delicacy made by layering herring roe (kazunoko) on kelp. You can enjoy the popping texture of the roe and the umami of the kelp at the same time. It is an auspicious dish also used in Osechi Ryori (New Year's food).

A dish where fresh local chicken is lightly seared on the outside and served rare on the inside. It is characterized by its fragrant skin and melting raw meat texture. It is eaten with ponzu sauce and condiments.

A type of taro, one of Kyoto's specialty vegetables, characterized by its curved shape like a shrimp. Its fine, sticky texture and unique sweetness are its appeal. It is treated as a high-class ingredient in simmered dishes.

A pickled leafy vegetable from Nagano Prefecture, characterized by its crisp texture and moderate saltiness. It is popular as a side dish for rice, chazuke (tea over rice), and as a snack with sake. It is also rich in dietary fiber.

A dressed dish made by boiling shimeji mushrooms and santou cai (a type of Chinese cabbage) and seasoning them with dashi soy sauce. You can enjoy the umami of shimeji mushrooms and the crisp texture of santou cai, making it a perfect refreshing palate cleanser.

A dish made by boiling and dressing daikon radish leaves with dashi soy sauce. It is characterized by its slight bitterness and crisp texture, and is also highly nutritious. It pairs well with rice and sake.

A dish made by grilling yam (yamaimo), which is sticky and nutritious. It is characterized by a fragrant exterior and a fluffy interior. It is recommended to enjoy it simply with salt or soy sauce.

Small, spherical "mukago" (aerial tubers) that grow on yam vines, simmered in a sweet and savory soy sauce-based sauce. It is characterized by its fluffy texture and a nostalgic, gentle flavor. It is enjoyed as an autumn delicacy.

A dish made by mixing chopped seafood and vegetables with a miso-vinegar dressing. Wakamegi is a type of green onion that is less pungent and tender. The combination of the refreshing miso-vinegar dressing and the ingredients whets the appetite.

This is "Karasumi" (dried mullet roe) that has been salted and dried, but is in a semi-raw state, not fully dried. It is characterized by its sticky texture and rich umami, and is known as a high-class delicacy. It is the perfect companion for Japanese sake and shochu.

This refers to "Nishin Nasu," a Kyoto regional dish. Dried herring is simmered with eggplant in a sweet and savory sauce. The umami of the herring soaks into the eggplant, and it is characterized by the melting texture and flavor of the eggplant.

A dish where grated yam is served over rice or soba noodles. It is characterized by its unique stickiness and high nutritional value, which is said to be good for strengthening the body. It is seasoned with dashi and has a gentle flavor.

A brand of Japanese sake brewed by Akita Brewery in Akita Prefecture. It is characterized by its gorgeous, fruity aroma and clear, transparent taste. The umami of the rice spreads in your mouth, and it has a clean finish.

A brand of Japanese sake brewed by Kawamura Brewery in Iwate Prefecture. It is characterized by its well-structured rice umami and mild aroma. It has an elegant taste that is not tiring to drink and is perfect as a mealtime sake.

A representative Japanese noodle dish. It is made by kneading soba flour. "Seiro" is a style where cold soba is dipped in warm broth, and "Kake" is a style where soba is served in warm soba broth. Both allow you to enjoy the flavor of soba and the umami of the broth.

A dipping or topping broth based on dashi, used when eating soba. It is seasoned with soy sauce, mirin, sugar, etc., and plays an important role in enhancing the flavor of the soba. It can be ordered additionally.

A style of soba where ingredients and a rich broth are directly poured over cold soba noodles and eaten. It is characterized by a generous amount of toppings such as condiments and tempura, and is eaten by mixing them together. It is refreshing yet satisfying.

Mochi fried in oil. It is characterized by a crispy exterior and a chewy interior, with a fragrant flavor. It is also popular as a soba topping or as a snack.

A dish made by kneading buckwheat flour with hot water to form a dumpling or mochi-like shape. It is characterized by the rich aroma of buckwheat and its unique chewy texture. It is generally enjoyed simply with soy sauce or salt.

A dessert made by putting mochi made from buckwheat groats or buckwheat flour into warm zenzai (sweet red bean soup) instead of regular mochi. The fragrance of buckwheat and the gentle sweetness of red beans harmonize. It is perfect as a post-meal dessert.

Soba noodles with flavorful duck meat and aromatic long green onions in a warm soba broth. The rich fat of the duck and the sweetness of the green onions dissolve into the soba broth, creating a rich and deep flavor. It is especially popular in winter.

Tempura made by lightly coating fragrant shiso leaves in batter. It is characterized by its light, crispy texture and the refreshing flavor unique to shiso leaves. It is recommended to eat it with a light sprinkle of salt.

A mixed tempura made by frying various herbs and vegetables. You can enjoy the unique flavor of the herbs and the crispy texture of the batter. Enjoy this aromatic dish with sake or wine.

Tempura made by coating chicken in batter and frying it. The chicken is juicy and tender, and the batter is crispy. It is commonly enjoyed with ponzu sauce or salt, and is also known as a regional dish of Oita Prefecture.

A simple dish made by thinly slicing kamaboko (fish cake) with the board and serving it with wasabi. The elegant umami of the kamaboko and the pungent spiciness of the wasabi are an exquisite combination. It is a classic appetizer for sake.

A dish made by kneading buckwheat groats or buckwheat flour and seasoning it with miso and sweetness. It is characterized by the fragrant flavor of buckwheat and the rich umami of miso. It is popular as a filling for grilled onigiri or as a snack with sake.

A dish made by lightly frying eggplant and then soaking it in dashi broth to absorb the flavor. The eggplant is soft and melting, and it is full of the umami of the dashi. It can be enjoyed both cold and warm.

A Japanese home-style dish made by adding dashi and other ingredients to eggs and cooking them. It is characterized by its fluffy texture and the gentle sweetness of dashi. It is delicious hot or cold, and can be enjoyed as an appetizer with drinks or as a side dish with rice.

Tempura made by frying plump conger eel and crispy burdock root together. The delicate umami of the conger eel and the earthy aroma of the burdock root are exquisitely balanced, and you can also enjoy the contrast in textures. Please enjoy with salt or tempura dipping sauce.